HOMEMADE CINNAMON RAISIN BREAD RECIPES

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HOMEMADE CINNAMON BREAD - THE PIONEER WOMAN – RECIPES ...



Homemade Cinnamon Bread - The Pioneer Woman – Recipes ... image

I baked cinnamon bread last night. I thought of it.

Provided by Ree Drummond

Categories     baking    breakfast    main dish

Total Time 4 hours 40 minutes

Prep Time 4 hours

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 11

1 c. Milk
6 tbsp. Butter
2 1/2 tsp. Active Dry Yeast
2 whole Eggs
1/3 c. Sugar
3 1/2 c. All-purpose Flour
1 tsp. Salt
1/3 c. Sugar
2 tbsp. Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Steps:

  • Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.Combine flour and salt.In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes. Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Preheat oven to 350 degrees.Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.Yummy!

CINNAMON RAISIN BREAD RECIPE | FOOD NETWORK



Cinnamon Raisin Bread Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 5 hours 45 minutes

Prep Time 5 hours 0 minutes

Cook Time 45 minutes

Yield One plump 9 by 5 inch loaf

Number Of Ingredients 5

Big Beautiful White Pan Loaf dough, 1 batch
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1 1/2 cups, (7.5 ounces) dark raisins,
2 tablespoons unbleached all-purpose flour

Steps:

  • Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
  • Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
  • While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
  • Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
  • Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
  • Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
  • Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
  • Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
  • Meanwhile, preheat the oven to 450 degrees.
  • Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
  • Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

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